Burrata with Fava Beans, Tomatoes, Chiles and Mint

During a recent visit to Jacoby’s Mercantile I ordered burrata cheese and since then I’ve been semi-obsessed. I wasn’t a burrata virgin, but forgot how good it is. The cheese is spherical and has two layers and textures. The velvety center is filled with rich cream and fresh cheese curds while the exterior shell is made from soft mozzarella. When cut, the inner core oozes out.

So what to eat with burrata? The cheese is so delicious that manipulating it too much almost seems like a crime and melting it should be a punishable offense. Rather, serve it fresh with your favorite fruit or vegetable harvested from the garden. I’ve selected a few complementary ingredients that are heightened by the cheese’s flavor and pair well with it’s rich creaminess. Drizzle on some olive oil and a pinch of sea salt for the perfect bite.

I almost hate to write a formal recipe for this one, but alas you’ll find one below. If you’re so inclined present the ingredients on a cutting board and let your guests assemble their bruschetta for a more customizable and rustic experience. There’s more of a wow factor when someone cuts into the cheese. Or just prep everything and assemble the appetizer in just a few minutes and serve.

I thank the person who invented burrata; the world is a better place because of it.

Brush the bread with olive oil and toast on a hot grill for 1-2 minutes per side.

Bring a pot of water to a boil. Blanch the fava beans, cooking for 60 seconds and transfer using a slotted spoon directly to an ice bath. Once cooled, peal off the outer skin.

Divide the burrata into 8 parts. Top the bread slices with the cheese and equally divide the remaining ingredients (add only a few slices of chiles) and drizzle on some olive oil. Season with salt and pepper.

Enjoy.

Notes

Fava beans are a seasonal ingredient available during the spring.
I recommend using a good sea salt like Fleur De Sel.

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My name is Dave. I have a passion for cooking and eating. The recipes you’ll find here I create based on the food I want to eat and hopefully you will too. Along the way, when I find a restaurant you need to try, a noteworthy dish or something just food awesome, I’ll let you know. Read More…